Whisking dark green thick koicha Japanese matcha in Ippodo Tea cream chawan tea bowl using artisan made Chasen bamboo whisk

Koicha (Thick Matcha)

Matcha made into a powerfully rich, thick paste using less water and more matcha powder per serving. Taking the time to sift the matcha powder produces thick and creamy koicha. Discover the amazing bounty of nature and the strength of the tea leaves.
1. Sift matcha
4 g (0.14 oz)
3 heaping tea ladles or 2 level teaspoons.
Sifting matcha through Ippodo Chakoshi tea strainer into cream ceramic tea bowl using Chashaku bamboo tea ladle
Sifting matcha through Ippodo Chakoshi tea strainer into cream ceramic tea bowl using Chashaku bamboo tea ladle
Koicha (Thick Matcha)
1. Sift matcha
4 g (0.14 oz)
3 heaping tea ladles or 2 level teaspoons.
2. Add hot water
30 mL (1 oz) 80°C (176°F)
Cool boiling water to 80°C in teacup, then pour into bowl, just covering matcha powder.
Pouring hot water from white porcelain teacup into cream ceramic tea bowl containing vibrant green sifted matcha
Pouring hot water from white porcelain teacup into cream ceramic tea bowl containing vibrant green sifted matcha
Koicha (Thick Matcha)
2. Add hot water
30 mL (1 oz) 80°C (176°F)
Cool boiling water to 80°C in teacup, then pour into bowl, just covering matcha powder.
3. Whisk
15 seconds
Mix slowly for 15 seconds moving back and forth.
Whisking dark green thick matcha in tea bowl using Chasen bamboo whisk and overlaid directions arrows along sides of bowl
Whisking dark green thick matcha in tea bowl using Chasen bamboo whisk and overlaid directions arrows along sides of bowl
Koicha (Thick Matcha)
3. Whisk
15 seconds
Mix slowly for 15 seconds moving back and forth.

Matcha using this recipe:

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